Marzen
Oktoberfest/Marzen

 

Type: All Grain

 Date: 5/1/2010

Batch Size: 6.00 gal

 Brewer: Les Nadon
Boil Size: 7.42 gal Asst Brewer: Pilsener Beer from previous batch
Boil Time: 105 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 69.00
Taste Notes: Good stuff, sweet, malty, clear. Great on a cold day. Keg went quick!
 

Ingredients

Amount Item Type % or IBU
10 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 82.47 %
1 lbs Caramunich Malt (60.0 SRM) Grain 8.25 %
1 lbs Caravienne Malt (24.0 SRM) Grain 8.25 %
2.0 oz Carapils (Briess) (1.5 SRM) Grain 1.03 %
1.00 oz Saaz [3.60 %] (60 min) Hops 11.2 IBU
1.00 oz Saaz [3.60 %] (30 min) Hops 8.6 IBU
0.50 oz Saaz [3.60 %] (15 min) Hops 2.8 IBU
1 Pkgs Octoberfest/Marzen Lager (White Labs #WLP820) Yeast-Lager

 

Beer Profile

Est Original Gravity: 1.051 SG

 Measured Original Gravity: 1.051 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 4.66 % Actual Alcohol by Vol: 4.69 %
Bitterness: 22.5 IBU Calories: 228 cal/pint
Est Color: 10.6 SRM Color:
Color
 

Mash Profile
Mash Name: Decoction Mash, Double Total Grain Weight: 12.13 lb
Sparge Water: 2.81 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

Decoction Mash, Double
Step Time Name Description Step Temp
15 min Protein Rest Add 24.25 qt of water at 126.6 F 122.0 F
20 min Saccharification Decoct 10.59 qt of mash and boil it 156.0 F
20 min Saccharification Decoct 1.00 qt of mash and boil it 158.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F

 
Mash Notes: Used for some authentic German styles. Attempt to draw decoction from the thickest portion of the mash. Profiles vary. Some traditional German mashes use a long acid rest at 40 deg C. Also some sources recommend the decoction amount be given a 15 minute saccharification rest at 158 F (70 C) before boiling it.

Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 13.7 PSI Carbonation Used: -
Keg/Bottling Temperature: 45.0 F Age for: 28.0 days
Storage Temperature: 45.0 F  
 

Notes
Mash schedule above only a guide to what happened. Actually used the schedule on page 33 of "The Brewmasters Bible" - double decotion.